Recipes from a German Grandma               The Kitchen Project

	Making Sauerkraut
	INGREDIENTS; Weigh cabbage. I use about 3 Tablespoons of Kosher salt per 5 lbs of cabbage This is about 6 quarts of Shredded cabbage. You will see in the pictures on the next page to approximate the amount of salt to shredded cabbage. The heads you see here were about 2 lbs each. Cut the cabbage into quarters.Then cut the quarters into Eighths. Shred using a slicer. You can Cut into thin strips with a knife also. Go to the next step Go to the next step 1 | 2 Do you have any questions or comments on this recipe? I am interested in your comments For more information on German cooking and German-American Heritage (click on the book to check it out) order here Name Email
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